Roasted Cherry Brownies
Fudgy brownies studded with bright-tart roasted cherries, perfect for summer gatherings or a cozy dessert.
Ingredients
Brownie Base
- 1 cup fresh cherries, pitted and halved (about 150–170 g)
- 1 cup chocolate chips (semi-sweet or dark) Can substitute with milk chocolate for a milder taste.
- 1/2 cup unsalted butter (1 stick) May substitute with coconut oil for a vegan option.
- 1 cup granulated sugar Can reduce sugar to 3/4 cup for a denser texture.
- 2 large eggs Use room-temperature eggs for better emulsification.
- 1 teaspoon alcohol-free vanilla extract
- 1/2 cup all-purpose flour Use gluten-free baking flour for a gluten-free version.
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Instructions
Preparation
- Preheat the oven to 350°F (180°C). Grease a 9×9-inch baking pan and line it with parchment paper.
- Melt butter and chocolate chips together in a medium saucepan over low heat, stirring constantly until fully melted and smooth. Remove from heat.
- Stir in the sugar until combined, then add the eggs one at a time, stirring after each addition until glossy. Mix in the vanilla.
- Add flour, salt, and baking powder. Fold gently with a spatula until just combined—do not overmix.
- Fold in the pitted, halved cherries carefully to avoid crushing them.
Baking
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool completely in the pan before cutting into squares.
Notes
Best enjoyed warm with vanilla ice cream or dusted with powdered sugar. Store in an airtight container; lasts up to 2 days at room temperature and 4-5 days refrigerated.